Finely chop the garlic and dice the squash. Put them in a large, heavy-bottom pan with all the other vegetable, the bay leaves, fennel seeds, chilli powder, thyme, oregano, sugar, and half the basil. Pour in the oil and vegetable stock.

Reduce the heat, then cover and simmer for 30 minutes, or until all the vegetables are tender.

Sprinkle in the remaining basil and the parsley , season to taste with salt and pepper. Serve immediately sprinkled with cheese.